Vivaldi potatoes with blue cheese and walnuts
This filling potato salad has a great mix of tangy blue cheese and crunchy walnuts.
Serves: 2
Preparation time: 6 minutes
Cooking time: 15 minutes
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You will need
- 500g Vivaldi baby salad potatoes
- 1 small red onion, peeled and sliced
- 2-3 celery stalks, chopped
- 200g Sainsbury's basics blue cheese
- 50g walnut halves
- Few sprigs of fresh parsley, chopped
- Green salad, to serve
Recipe Information
Step by step guide to making Vivaldi potatoes with blue cheese and walnuts
- Bring a saucepan of water to the boil and add the potatoes. Boil for 10 minutes and then add the onions and celery. Boil for a further 5 minutes until the potatoes are tender.
- Drain off the water and return the potato mixture to the stove over a gentle heat.
- Remove any rind from the cheese and crumble into the potatoes, stirring until melted.
- Sprinkle over the chopped parsley and walnut halves. Serve immediately with a green salad.
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Nutritional information for Vivaldi potatoes with blue cheese and walnuts
Nutritional information for Vivaldi potatoes with blue cheese and walnuts
Nutrition type | per serving |
---|---|
Calories | 502 kcal |
Total Fat | 31g |
Saturated Fat | 11g |
Salt | 5g |
Sugar | 0.125g |
This recipe is:
- Vegetarian
- No gluten products
- No egg products